2 1/2 quarts popped popcorn (air popped)
1 cup plain non-fat yogurt
6 oz. light pancake syrup
2 teaspoons maple or caramel extract

Put popped popcorn in a large bowl and keep warm. In a 2 1/2 quart saucepan, combine yogurt and light pancake syrup. Bring to 225° on a candy thermometer and remove immediately from heat. Add maple or caramel extract. Pour over popped popcorn, stirring to coat.

Full Recipe: 2 1/2 quarts
Serving Size: 3 cups

Nutritional Information
(based on 3-cup serving)
Total Calories 190; Fat - A Trace; Carbohydrate 38g;
Sugar 3g; Fiber 1g; Protein 7g; Sodium 72mg.